Watermelon and raspberry fro-yo

This no-churn iced treat requires only 30 minutes of hands-on prep, so you can spend the rest of the day soaking up the sun while the freezer does the work.

More than 1 hour 

Makes about 2.5L 

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Ingredients

  • 1 large (about 2kg) watermelon  
  • 2 cups (500ml) PnP double-cream pomegranate and raspberry yoghurt 
  • cups (160ml) honey  
  • 2 punnets (100g each) raspberries  

 

Method

  1. Slice watermelon and discard the skin. 
  2. Cube and deseed pink flesh so you have a total of 1.5kg (about ¾ of a watermelon). 
  3. Blitz watermelon cubes in a jug blender or with a handheld blender to make juice. 
  4. Strain through a fine-mesh sieve, discarding fibrous residue. 
  5. Blitz reserved watermelon juice, yoghurt, honey and raspberries until smooth. 
  6. Pour into a 3.5L sealable container and freeze for 8 hours or overnight. 
  7. Blitz mixture a few hours before serving and freeze until firm (at least 3 hours). 
  8. Scoop for serving or blitz a third time just before serving for a soft-serve consistency.  

 

Browse more dessert recipes here.

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